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Chorizo Stuffed Chicken Breasts with Raspberry Mole

jayysenn

"This fall-apart tender dish is my family's absolute favorite! It takes a bit of time and effort, but it is well worth it."
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Ingredients

1 h 45 m servings 685 cals
Original recipe yields 4 servings

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Directions

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  1. Make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. Puree until smooth. Transfer to a bowl and reserve.
  2. Make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. Puree until smooth.
  3. Place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. Divide the guacamole, cheese, and chorizo evenly onto the center of each breast. Roll the chicken around the filling, and secure with toothpicks.
  4. Combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. Cook, stirring, until most of the liquid has evaporated. Add the chicken breasts, and cook until browned, 3 to 5 minutes per side. Pour the mole sauce into the pan, and lower the heat to medium-low. Cover, and cook for 1 hour, turning frequently. Serve the chicken with the thickened sauce spooned on top.

Footnotes

  • Editor's Notes:
  • Queso quesadilla is also known as chihuahua cheese. If not available in your area, mozzarella makes a great substitute.
  • The sofrito made in step 1 can be prepared in advance and frozen.

Nutrition Facts


Per Serving: 685 calories; 41.5 g fat; 29.8 g carbohydrates; 48.4 g protein; 140 mg cholesterol; 638 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

My hubby and I decided to try this because we thought it sounded really good and interesting. While making it, we weren't so sure. However, the "many layers of flavor" description is spot on! ...

Most helpful critical review

I took the advise of the other two reviews and increased the raspberry jam to 1/3 cup and a full tbsp of cocoa powder. I'm glad that i did as the sauce then had a more full bodied taste. Honestl...

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My hubby and I decided to try this because we thought it sounded really good and interesting. While making it, we weren't so sure. However, the "many layers of flavor" description is spot on! ...

This was good in theory but didn't turn out as flavorful as expected. I would increase the amount of raspberry and cocoa next time. I also thought it was overcooked - 45 min. probably would have...

This was a really interesting dish. I made the sauce and tasted it. I was doubtful how it would taste with the chicken so as not to ruin the chicken with a sauce I maybe didnt like, I cooked it ...

I took the advise of the other two reviews and increased the raspberry jam to 1/3 cup and a full tbsp of cocoa powder. I'm glad that i did as the sauce then had a more full bodied taste. Honestl...

I will admit this took me 2 days to make. I made the sauces and pounded/stuffed the chicken one night and cooked the next night. BUT this recipe is awesome and well worth the effort. On the a...

wow its great my party fell in love